- That is absolutely
instonkingly gorgeous. (triumphant music) Hello everybody, a little bit of a quiet
start to today's video, it's early in the morning, Mrs. Barry and Phoebe have
gone to school very early, Chloe is ill, I've done
my run this morning, I've walked the dogs, in fact that is why I'm still wearing my dog
walking trousers and my slacks, alright, I haven't even
got my cardboard cutouts. But we need to do something
early to make this work today, because today we are attempting
a huge cinnamon roll. Do you know what? I was talking to Mrs. Barry
about this last night, I have not actually made
normal-sized cinnamon rolls before, so this is, I'm making a
big one, we need a big tin. Big tin, got it, this is
hopefully how big by the end our cinnamon roll will be, let's do it. Oh, 37 centimetres or 14 and a half inches of potential cinnamon roll goodness. Now of course to do this, we're
gonna need to make a dough and baking is a science, so I'm gonna make three same size portions of the dough, rather than one massive
one with loads of yeast, that could turn into some crazy monster that takes over the house. To start the dough-making process, we need a vessel known as a bowl, also doubles up as an astronaut mask, if you're really on a tight budget. Alright, first things first,
we have got some butter, that I've just melted in the microwave, I did that in about 15-second blasts, if you do it for too long, boof! You will get a butter
explosion in your microwave, there's no butter way to start your day. But it's not just that going in there, we've got some milk here,
(glass clanking) ooh, crikey and I'm gonna warm that
on 30-second blasts and we want that lukewarm
and on that note, if your name is Luke Warm, I want passport evidence sent to me and I will send you a kitchen
gadget, how's about that? The lens is a little bit floury today, I just got this idea of
someone being called Luke Warm and go hello, nice to meet
you, hi, I'm Luke Warm, oh, actually no, it's a
little bit cold today, no, I am Luke Warm. You can tell it's early, 'cause the dogs aren't hanging around yet, 'cause they get pretty tired after a walk. Alright, so into a bowl
goes some melted butter, wow, that looks almost neon,
it is butter, I promise and our lukewarm, oh,
it's gonna look good, look at that, wow, milk, just basically making a sweet dough, oh, does that sound like
from Napoleon Dynamite, (laughing) sugar goes in, I can't
remember what recipe it was, I've made basically this dough before. Just dissolve the sugar through. Alright, and that is
still lukewarm, hello, so we're gonna get some yeast now, this is fast action yeast, because it accelerates the
yeasty process of making dough, it's good, it's good for bread and stuff, but we're gonna sprinkle it on. Oh, I know this sounds really obvious, but that's really yeasty, that's basically like smelling a banana and saying it smells like a banana. Hopefully you can see it,
there's a couple of bubbles there just come to the surface,
it's starting to activate, so this has been about a minute and what we're gonna do,
not even gonna sieve it, 'cause we get to knead it
later, this is plain flour, 550 grammes of that and I'm
just gonna lift that mixture in. You know, one way that I
was mulling over doing this, I've seen cinnamon rolls done before using puff pastry instead, you can just go buy some
ready made puff pastry from the store and
completely skip this step, but I just like the idea of doing it like you know, proper fresh and yeasty. So nothing too crazy,
I'm just gonna give it like a 10-second mash around like that. ♪ Bah, bah, bah, bah, bah ♪ Just making sure all the
flour's off the sides, look how lumpy and porridge like it looks, don't worry, Wrapmaster 3000. The dough now has to prove
itself, the yeast is gonna work, leave it sealed like that
in a cool, dry place, if you haven't got a cool, dry place, go to your friend's house and
turn up with a bowl like this. Now luckily I needed two others
and I've already done that. So this is a little bit of a exclusive, Chloe is off school. - Hello.
- Hello, how you doing?
- Good. - You feeling a bit okay?
- Yeah. Now you were sick, so you have to have two
days off legally, don't you? - Yeah. - [Barry] So you're gonna stay here and look after these doughs. So in the cool, dry room, where Chloe is gonna
overseer the dough, yeah? - Yep.
- Thanks, mate. - [Barry] We have got one, two three, one, two, three, okay. So Daddy's gonna go get ready now. - You used one, two, three
in the Mexican hat video. - Did I?
- Yep. - I'm running out of puns.
- One, two, three. - Yeah, give me some skin. Fist bump? Daddy Day Care. Yeah, if you're wondering,
when you are sick as a kid at school here in the UK, what a lovely topic to talk
about during a cooking video, you legally have to have
two days off school, so Chloe could probably go back today, but just to be sure, she's taking it easy, she's having a day off,
probably watching a lot of films and doing some drawing
and I'll probably play Snakes and Ladders in
between filming this video. Alright, we are back, Chloe is asleep, she's gone up to her room, so we'll probably not see her
for the rest of the video, it's okay, she helped prove the dough, it's there, it's looking good. I forgot to say this video was
actually requested yesterday by SilkySouthern, the Tweet's
on the screen right now, "Have you made a giant cinnamon roll? "My hubby wants to see you make one. "I looked on YouTube, I think
we all watched your vids "and haven't seen it." And I literally replied,
may do that tomorrow, which is today, thank you, SilkySouthern for basically instructing my life and another awesome
Tweet that came through, I'm gonna come up really close
on this one, you see that? That is a Tweet that I've
just had back from Mel, YourTrvlHandbk basically
having Homer Simpson winding a giant cinnamon
roll into his mouth, it's kind of like this is meant to be, I've got Homer out,
we're ready to do this. Yes, I've brought all of my doughs inside, in fact, this one is trying
to escape from the bowl, amazing, but look, if
I get in really close, can you see how holey it is? Not in a religious way, but just in a sort of yeast rising way, it's escaping, I've got lots of dough, but it's not quite there yet. So what's gonna happen is
we've got the two bowls there, that had a little less time proving, but the first one I've
done, what the heck is that? Kids' Theme Park Pass, I
don't know how it got stuck to the bottom of the bowl there, but this is the big one, this is the one that's spilling out, so I'm gonna work on this first of all. But also in these mugs, in
fact the pink one's empty, I just wanted to show you,
these are my Barry Lewis mugs, look, they've got the logo on and it says Barry Lewis on the back, so yeah, if you fancy
getting one, it's all good. But I've been very organised, in each of these mugs is
some more flour to add in, 'cause it will be really wet at first and I think we'll need
even more flour than that. Before it gets messy
and work on the dough, let's just do two other things, we'll get our massive pan, ooh, and we'll get some butter and we'll just gently lubricate it like so, brilliant. Alright, so now it is time for the gorgeous cinnamon butter filling and for that, I'm just gonna wing it, if you don't know what that phrase means, not only is it an excuse
for me to do that, it just basically means
I'm gonna bodge it, but I know it needs three ingredients, butter, some brown sugar
and cinnamon, let's do it. (light melodic music) Yep, that'll do. It's going in the microwave
for about a minute, just to soften it up and
to make it more stirrable. I'm just gonna check, splodge,
look at that, (laughing) that's room temperature,
that will do nicely. So now comes the part when we wing it, because basically I'm
just gonna go, achoo! Add it in by sneezing, it does help and we'll wing it with
the cinnamon as well, a whole tub of cinnamon and then we just mix. We wanna get it eventually
like a spreadable consistency and the cinnamon's just being, well, alright, I'm cinnamon,
what am I doing in here? It's gonna be the cinnamon roll, baby, you've got a big role
to play, pun intended. See that, it's like a soft,
spreadable consistency, so we can spread it on
our dough in a moment, I hope it's gonna be enough. Okay, so I've got a bowl
of watery flour here, that I'll just have from time to time, basically the only role of that
is when I get really messy, I can turn my camera off. I've also got my tin and that is three inches deep, so that's how wide I'm gonna
try and make my strips. We've got this to knock back, we've got our flour and even
more flour in the background to help roll it and it's gonna
be wet, we might need more, so let's dough it. So yeah, let's, oh, my gosh,
this is such a wet dough, let's get that flour in there, so this should hopefully start
to dry it out a little bit. So I'm gonna sprinkle
a load of flour down, I'm gonna just pour the dough
out onto it, oh my gosh, oh, and I'm just gonna keep kneading it and adding flour as I go,
this might take a while. (cheerful melodic music) Alright, so it's getting a
little bit more rigid now, just like the song by LeAnn Rimes, I've got to do this two times more. Right, I'm really happy with this, but I'm gonna dust it heavily in flour, because as you roll it out,
you kind of expose the dough even more to the real
wettiness inside still and it will basically be
like, yes, it looks amazing and then it sticks to the worktop. Now if I can get two strips out of this, that'll be good. Right, here we go. Oh, wow! Oh, that's amazing, that's
really, really addictive, oh, my gosh, oh, come on. (cheerful melodic music) Alright, so I'm gonna
just take a little bit off the edges, we will
have some leftover stuff, so it could actually afford me by the end another whole strip with
the three portions of dough. So now I'll get me tape measure, three, it doesn't matter too
much, if we're not that even, because we can always shape it. (cheerful melodic music) I completely missed
those cut lines I made. Oh, look at these, it's like carpet. So let's just, now we've
got this, let's just, oh, I just snorted flour, ooh! What the heck? Mate, how did you get flour on you? Anyhow, cinnamon, oh, and I'm just gonna, wow, spread it on. (cheerful melodic music) Oh, yes! Alright, that does look a little
bit wrong, doesn't it? So I'm gonna get some
water and dab the top end and then I'm gonna roll it up to you, (cheerful melodic music) and then I'm gonna dab this bit, so that I can join it with that bit, but look at that, that's amazing! My fear is as I leave it to rest and I work on the rest of my
dough, it's gonna prove again, so it could turn into this huge thing that takes over the house. I'm not going too thick with this. (cheerful melodic music) Oh, my gosh, it's working, it's working way better
than I thought it would and then another wet dab down
there for my next strips. Oh, you beautiful thing. I want you to look at
that at the moment, okay, look how thin and
compact that is together, by the time I work on my
next set of dough strips, the next two, this will
probably have got bigger, that's a good thing, because
we need to fill this whole pan and I don't know if we will. But you know the drill,
I've got a floury pug and I'm just taking this off, shoving the mug in, I nearly missed the bowl and then just kneading it through again, so I'll see ya when I've got two strips. Alright, it has got bigger, wow! Check this out, look how
wide it's getting, (laughing) I reckon by the time I'm
done, that'll be like huge I wasn't sure if I should ravel it again or just sort of wrap around
it as it gets bigger. (upbeat pop music) Oh, my gosh! Oh, it looks like a little hat, I've done a lot of hat-based
videos recently, haven't I? Patting it down, hoo hoo, we go again. Oh, look what this, I
was just about to film rolling up these strips,
look at this, wow! That has expanded massively, I'm gonna press it down
a teeny bit actually, I don't want it getting too high. So the good news is it's getting massive, the bad news is I don't
feel comfortable enough, my Alexa just went off and so did yours. Go on, you big thing. Yes, now that was a lot harder to do. Oh, I'm gonna lift it in,
that's what I'm gonna do, oh, okay, okay, okay, there we go, so I've pressed that in there and then I'll, yes, I'll wrap it around. Oh, yep and tuck it in at the edges, see what I'm thinking is
now this would be fine, it'll prove out and
it'll probably go as wide as this whole pan, but we
have some dough left over, we've actually got enough
there to maybe make two strips, but because it's all in little bits, I'm putting some water on, so it bonds together and then we flour it. (classical waltz music) Yeah, there ain't no way
that I'm gonna lift these up, (laughing) look how big it's getting. I have no doubt in my mind,
that these two on there, it will fill it up. Oh, my last strip, I feel like
some sort of snake handler. Yes, look, look, look, look,
if I tap that down a bit and this is before it's proving,
'cause I keep altering it, I think we've done it. I've got no more dough left,
I've no more dough to give, I've done it, look, it's huge. This things a beast, I'm
clingfilming it like four times. Press it down. I'm gonna let this rest,
while I clean this place up. (mellow upbeat music) This is an actual dog attachment with a brush for a dog. Whilst we've been doing that, it has rested, it's expanded again, I've pressed it down a little bit, I'm going for a low temperature oven, I'm gonna go sort of slow
and low with it, you know and that, if it does rise up as well, hopefully I can get in
there and press it down, it could just completely
explode in one direction like some sort of crazy
caterpillar thing, I don't know, so let's just get it in there. Oh! Yeah, you see, look, it's kind of done a weird dome shape sort of thing like that, it's rising up, so I'm gonna just try and
press it down a little bit like this, alright, yes, do
you mind me doing that to ya? I don't think you do,
alright, cool, beautiful. Oh, my gosh, this is heavy, in it goes, ah, it just about fits, boom, right, I'm gonna put
it on for like an hour. It's only been 10 minutes and there's a little
bit of rising going on. Yep, I've not left it too late, I can start to press it down a little bit to stop it rising, I can feel it starting to get
a bit more rigid actually, so I need to be doing this now. Well, it seems to be
holding its shape now, fingers crossed I haven't
got to touch it down again, another half an hour to go and just for another reference,
this is the first time I've ever washed up a tape measure before. Alright, that has been an
hour and 20 minutes, whoa, I'm feeling confident. Hoo, hoo, hoo, my gosh,
look at the size of that! It's nice and hard on top, I'm guessing, 'cause it was
all the same sort of thickness, that it should be cooked through, I just didn't wanna burn it, an hour and 20, come on. On top of your cinnamon bun or cinnamon scroll, I
think some people call it, or cinnamon roll, whatever
you wanna call it, cream cheese icing, now I
would love to do it now, put it on there now as it's cooling down, but I've still got to get
the thing out of the pan, which I haven't quite thought about yet, so I think we'll make the icing now, which will give it time to cool and then we'll dress it, if we get it out. Cream cheese icing, I
absolutely love this, really nice with a bit
of lemon in it as well. So this is some cream cheese,
we've gone for a lighter one, 'cause obviously when you're
making a massive bun like that, you wanna think of the calorie concerns, all about portion control,
190 grammes of icing sugar (coughing) and it goes everywhere, but we'll lubricate it in just a moment, it's just trying to get
that initial contact to stop it going, ooph, everywhere. Alright, look at that and the spatula is really good as well, 'cause you can just scrape
the side of the bowl like that and get every little
bit off like that, okay, some vanilla extract, some
melted butter and some milk and that is a very, very naughty frosting, once it all bonds there. Cool, so we'll just leave that to stand, a bit like this beast. Jer, jer, jer, rah, booch, jush! Oh, my gosh, this is
so heavy, oh, my gosh! Jeez! Alright, go like this, oh, oh, oh! Oh, yes! Look at that! Alright, now, now, ah! Get that off it, ah! My hand's stuck under it. Oh, oh, oh, oh, yes, oh, what a beauty. We've done it, we've done it. Oh, it's still warm, I love it, but I'm gonna pour some of
the cream cheese icing on now, look at that, oh, yes. I don't mind if it drips
off the sides a little bit, I think that's pretty cool, oh, wow. So I mean, it's made a little
bit of a mess on my counter, but I think that looks awesome, I'm going to let that cool down fully, so the icing sets as well and then we'll take a
big old wedge out of it. Alright, it's been an hour
and a half to cool down, in fact I've made some little mini ones with the leftover dough in that time, I've got a board here, because I just need to
get a photo with this, like holding up a fish
in a fisherman's magazine just for the thumbnail and then we'll take a slice out of it. The icing might still be
a teeny bit manoeuvrable, but I can't wait, I just wanna eat it. Alright, I've managed to
get it up on the wire, that's the best I'm gonna do, I thought I nearly destroyed it then. Hello, I think this
plate will be big enough. Oh, my gosh, ah, come on, oh, oh, look at how
gooey that cinnamon is, oh, it's all baked through as well, that's just the warmth
still, it's still warm. Oh, I'm just gonna go for the gooey bit with the cinnamon butter, oh. Oh! Oh, my word, it's like a baby, it's like my own, well,
I'm not eating a baby, but you know what I mean? It's my own little thing that
I brought into the world, that is absolutely instonkingly gorgeous. Absolutely blown away by it, the crunch of that freshly baked crust, the cream cheese icing
and the cinnamon butter working its way through
it is absolutely gorgeous, it still wasn't fully cooled down, so we had that sort of gooeyness and the warmth in the middle, I mean, I kind of prefer it like that, when it's freshly baked out the oven. When it's that size, it's
kind of hard to tell, but if you do try this, good luck, but you will, you'll love it. Not only have we done that, we've shown you how to clean your kitchen and we've hoovered a pug, oop! There you are, Amy. I've got to go upstairs
and see how Chloe is, I think Chloe slept pretty
much as much as Amy has now, whereas Boston and I have had
a bit of a hoovering session, but there we go. Any future giant food
suggestions, keep them coming in, if you haven't seen any of the
giant food playlist already, have a Barrathon, check them out and I'll see you very soon, bye. ♪ Check your level player,
no matter what your style ♪ ♪ The kitchen's for me,
sideburns, moustache, goatee ♪ ♪ Maybe all three ♪ And in case you're wondering,
this is what it's looking like when it's fully cooled down, I'm just gonna slice through
again, oh, my gosh, oh, oh! Look at that, oh, I love
the marbling, bye bye.
